1 1/4 c. sifted cake flour
1 3/4 c. sugar
1 3/4 c. egg whites (about 12 extra lg.)
1 tsp. cream of tartar
1/4 tsp. salt
1 1/2 tsp. vanilla
3/4 tsp. almond extract (optional)
3/4 tsp. lemon juice

Heat oven to 300 degrees. Sift flour and set aside. Sift sugar and set aside. Put egg whites in a large mixing bowl. Sift cream of tartar over whites. Add salt. Beat egg whites to soft peaks.

Lightly fold in sugar, 2 tablespoons at a time, using a flat whisk. Fold flour in 2 tablespoons at a time using whisk. Sprinkle extracts and juice and fold in gently.

Pour batter into an ungreased 10-inch tube pan. Bake until pale brown (1 hour 10 minutes). Invert over bottle; remove when cool.